Friday, August 31, 2012

Eggplant | brinjal| kathrikkai whatever you call is one of my favorite veggie and especially this curry which my mom makes with the big eggplant which we use for Baingan bharta is my most favorite one. I still remember wheni was pregnant with my second kid, i used to ask my mom to make this alteast 3-4 times a week. This will taste awesome when we mix with hot rice and eat with papad(my mouthwaters!!)

INGREDIENTS:

BRINJAL | EGGPLANT

1 (BIG)

ONION

2

SAMBAR POWDER

1 AND 1/2 TSP

TURMERIC POWDER

1/4 TSP

SALT

AS NEEDED

COOKING OIL

1-2 TBLSP

CURRY LEAVES

FEW

MUSTARD SEEDS

1/4 TSP

METHOD:

Cut the brinjals into cubes. Slice the onions thinly.

In a pan add oil and throw in the mustard seeds and curry leaves. When it crackles add the thinly sliced onions and saute for 2 minutes.

Add the cubed brinjals and throw in the sambar powder, turmeric powder and salt.

Saute them in a medium flame till the brinjals become tender and cooked nicely.

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About Me

Welcome to my Kitchen . Jeyashri's Kitchen is authored by me, Jeyashri suresh, Scroll down to know more about me. My passion for cooking has started right from my school days being inspired by my grand mom and mom who cooks extremely well and many varieties of food too. The recipes on Jeyashri's Kitchen are mostly are the ones which i learnt from my mom, mil and few from some cook books and other cooking websites.